RECIPE of the Day - 12/10/2006

This is a great alternative to baking an apple pie. The bars taste the same, but they are much more convenient (no plate and fork needed) and you have more servings than a regular pie. Plus (and this is a big plus in my book), you have a sweet glaze over the top.



Glazed Apple Pie Bars

Pastry:
1 egg, separated, reserving egg white
1/2 C. milk
2 1/2 C. flour
1 t. salt
1 C. butter

Filling:
1 C. crushed corn flakes
8 C. granny smith apples, peeled and sliced
1 C. sugar
2 t. ground cinnamon
1/2 t. ground nutmeg
1 reserved egg white
2 t. sugar

Glaze:
1 C. powdered sugar
1/2 t. vanilla
1 T. milk

Heat oven to 350 degrees. Beat egg yolk in small bowl. Add 1/2 C. milk; mix well.

Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.

Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.

Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.

Beat egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.

Recipe Tip
If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.

Recipe Tip
To easily transfer pastry to jelly-roll pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.

Recipe Tip
Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily